Guest guest Posted May 14, 2006 Report Share Posted May 14, 2006 >Happy Mothers day to everyone, I was going to have my first taste Monday, >instead I had it yesterday and I must say I was surprised at the taste but >I like it -so Monday I will seperate the scoby and make a new batch and I >will store this batch in the fridge in a glass jar with a plastic lid , is >there anything esle I should do Rita Rita if you like the taste now, and it is tart and tangy, I'd recommend harvesting it now. It will get more sour and intense the longer it goes. There is no virtue in letting it ferment past the point where it tastes good to you, and that point varies for each person. But, what do you mean by " separate the scoby " ? If you just meant, taking it out of the brew and starting a new one, that's great. I really recommend keeping all new SCOBy material together for at least the first 2-3 batches. --V ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2006 Report Share Posted May 14, 2006 yes that is what I meant , thanks- should I keep the mother scoby in with the new scoby and the new brew?. won't hurt will it. Rita Re: I couldn't wait. >Happy Mothers day to everyone, I was going to have my first taste Monday, >instead I had it yesterday and I must say I was surprised at the taste but >I like it -so Monday I will seperate the scoby and make a new batch and I >will store this batch in the fridge in a glass jar with a plastic lid , is >there anything esle I should do Rita Rita if you like the taste now, and it is tart and tangy, I'd recommend harvesting it now. It will get more sour and intense the longer it goes. There is no virtue in letting it ferment past the point where it tastes good to you, and that point varies for each person. But, what do you mean by " separate the scoby " ? If you just meant, taking it out of the brew and starting a new one, that's great. I really recommend keeping all new SCOBy material together for at least the first 2-3 batches. --V ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2006 Report Share Posted May 14, 2006 >yes that is what I meant , thanks- should I keep the mother >scoby in with the new scoby and the new brew?. won't hurt will it. Rita No it won't hurt-- and when you are first starting brewing I believe it really helps keep a high level of acidity in the top of the brew, because the SCOBY tend to be thin. There has been a lot of discussion over time about whether keeping multiple SCOBY in with one's brew is helpful or not. Multiple SCOBY may facilitate more rapid brewing, tho that is unclear. But over time I have come to experience the same thing that Bev has said, which is that multiple SCOBY definitely helps keep the bubbles in more. This is particularly true when the SCOBY are thin, as mine were all winter because of very cool temps inside my house. I prefer letting a couple inches of SCOBY build up before removing any. Not a prescription, it's just what works for me. In any case, there is absolutely no harm done in building up SCOBY inside your vessel. At a certain point of course they will be taking up room a person wants for liquid brew. --V ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2006 Report Share Posted May 14, 2006 Ok- how do I keep a high level of acidity at the top? My starter Scoby was small, I do believe it was a piece of what it was orginially .........thanks Rita Re: I couldn't wait. >yes that is what I meant , thanks- should I keep the mother >scoby in with the new scoby and the new brew?. won't hurt will it. Rita No it won't hurt-- and when you are first starting brewing I believe it really helps keep a high level of acidity in the top of the brew, because the SCOBY tend to be thin. There has been a lot of discussion over time about whether keeping multiple SCOBY in with one's brew is helpful or not. Multiple SCOBY may facilitate more rapid brewing, tho that is unclear. But over time I have come to experience the same thing that Bev has said, which is that multiple SCOBY definitely helps keep the bubbles in more. This is particularly true when the SCOBY are thin, as mine were all winter because of very cool temps inside my house. I prefer letting a couple inches of SCOBY build up before removing any. Not a prescription, it's just what works for me. In any case, there is absolutely no harm done in building up SCOBY inside your vessel. At a certain point of course they will be taking up room a person wants for liquid brew. --V ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2006 Report Share Posted May 14, 2006 Rita, what I said was that by keeping the old and new SCOBYs together in your next brew, you'll be increasing the acidity at the top. Also, when you add the reserved starter, pour it over the top of the SCOBY (so sweetened tea in vessel, add SCOBY, add reserved liquid starter). --V At 01:06 PM 5/14/2006, you wrote: > Ok- how do I keep a high level of acidity at the top? My starter Scoby > was small, I do believe it was a piece of what it was orginially > .........thanks Rita ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
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